Beef Stuffed Shells
20 Jumbo pasta shells
1 jar (26 oz.) spaghetti sauce, divided
1 portion ground beef mix, thawed (Recipe below)
1 1/2 to //s shredded mozzarella cheese
Cook pasta shells according to package directions; drain. Spread about 1 cup of spaghetti sauce in a greased 13 in X 9 in X 2 in. baking dish. Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce.
Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.
Ground Beef Mix
3 eggs
1 1/4 cups milk
2 cups crushed saltines (about 30 crackers)
2 large onions, chopped
2 tsp salt
1/2 tsp pepper
3 1/2 lbs ground beef\
In a bowl, combine the eggs, milk, cracker crumbs, onions, salt and pepper; mix well. Crumble beef over mixture and mix well. Divide into three freezer containers. May be frozen for up to 1 month. Yield: 3 portions (14 cups total)
Flank Steak Fajitas
11/2 to 2 pounds beef flank steak, cut in thin strips
1 can (10 oz) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 TBSP minced fresh cilantro, or parsley
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8-10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional
Place beef in a slow cooker. In a bowl, combine the tomatoes, garlic, jalepeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
Using slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired. Yield: 8-10 servings.
Fiesta Rib Eye Steaks
8 flour tortillas (6 inches)
8 boneless beef rib eye steaks (3/4 inch thick)
1/4 cup lime juice
1 cup (4 oz) shredded Colby-Monterey Jack cheese
2 cups salsa
Place tortillas on a sheet of heavy-duty foil (about18 in X 12 in). Fold foil around tortillas and seal tightly; set aside.
Drizzle both sides of steaks with lime juice. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
Sloppy Joes
2 pounds ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp chili powder
1/4 tsp ground allspice
8 sandwich buns, split
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to boil.
Reduce heat; simmer, uncovered for 35-40 minutes or until heated through.
Spoon about 1/2 cup meat mixture onto each bun. Yield: 8 servings.
Marinated Flank Steak
1 beef flank steak (2 pounds)
1/2 cup canola oil
1/2 reduced-sodium soy sauce
1/4 cup red wine vinegar
2 TBSP water
2 tsp brown sugar
2 tsp minced fresh gingerroot
2 garlic cloves, minced
1/4 tsp pepper
Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add the steak. Seal the bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). To serve, thinly slice across the grain. Yield: 8 servings.
Southwestern Burgers
1 can(4 oz) chopped green chilies
1/2 cup Worcestershire sauce
1/2 tsp hickory Liquid Smoke, optional
1/2 cup crushed butter-flavored crackers (12)
4 1/2 tsp chili powder
3 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 pounds lean ground beef
1/2 pound bulk pork sausage
8 slices pepper Jack cheese
8 hamburger buns
In a bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce if desired. Yield: 8 servings.
Barbecued Beef Short Ribs
Sauce:
1 cup sugar
1/2 cup packed brown sugar 1 small onion, finely chopped
2 Tbsp salt 1 small onion, finely chopped 2 tsp vegetable oil
2 Tbsp garlic powder 11/2 cups water
2 Tbsp paprika 1 cup ketchup
2 tsp pepper 1 can (6 oz) tomato paste
1/4 tsp cayenne pepper 2 Tbsp brown sugar
7 lbs beef short ribs, trimmed pepper to taste
In a bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight.
Line two 15in X 10in X 1in baking pans with foil; grease the foil. Place the ribs in prepared pans. Bake, uncovered, at 325 degrees for 2 hours or until meat is tender.
Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour.
Remove ribs from the oven. Grill ribs covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce. Yield: 14 servings.
Cheddar Beef Enchiladas
1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can (10-3/4 oz) condensed cream of chicken soup
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp of refried beans, 1/4 cup beef mixture and 1 Tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13 in X 9 in X 2 in baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. Yield: 2 casseroles (5-6 enchiladas each)
Frozen Casserole: Thaw in refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Chuck Wagon Beef Patties
2 Cups Corn Flakes
1 Egg
!/2 Cup BBQ Sauce (divided)
1 tsp. salt
1/8 tsp. pepper
1 lb. Ground Beef
Measure corn flakes, crush to 1 cup. Place crushed flakes
in bowl and add egg, 1/3 cup sauce, salt, pepper and beat well.
Add beef and mix well. Shape into 4 oval patties, lay in pan, brush with
remaining sauce. Bake 375 for 25-30 minutes.
Italian Beef Sandwiches
1 beef tip sirloin roast (4 1/2 lbs), cut in half
1 can (14 1/2 oz) beef broth
1 can (12 oz) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp. dried oregano
1 tsp dried basil
10 Italian sandwich rolls (6 inches, split)
Place roast in 5 qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours, or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.
Diner Meat Loaf
1 large onion, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
1 Tbsp olive oil
2 eggs, lightly beaten
1/3 cup ketchup
3/4 cup soft bread crumbs
1 Tbsp minced fresh parsley
1 tsp salt
1/2 tsp pepper
1/4 ground nutmeg
2 lbs ground beef
Baked Tomato Sauce
1 can(28 oz) diced tomatoes, undrained
1 Tbsp olive oil
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
In a large skillet, saute the onion, celery and garlic in oil until tender; cool. In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef onion mixture and mix well.
Shape into a loaf. Place in a greased 11 in. X 7 in. X 2 in. baking dish. Bake, uncovered. at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
Meanwhile, combine sauce ingredients; pour into an ungreased 8 in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slicing; serve with sauce. Yield: 8 servings
Stroganoff Sandwiches
1 1/2 lb ground beef
1 medium onion, chopped
6-8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp ground nutmeg
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
1 cup (8 oz) sour cream
8 hamburger buns, split
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.
Cheeseburger Meat Loaf Hoagies
1 egg, lightly beaten
1 can (8 oz) tomato sauce
1 cup quick-cooking oats
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs ground beef
1/3 cup mayonnaise
2 Tbsp ketchup
2 medium tomatoes, sliced
8 slices cheddar cheese
8 bacon strips, cooked and halved
8 hoagie buns, split and toasted
In a large bowl, combine the egg, tomato sauce, oats, onion, salt and pepper. Crumble beef over mixture and mix well. Press evenly into an ungreased 13 in X 9 in X 2 in baking dish.
Bake, uncovered, at 350 degrees for 30-35 minutes or until no pink remains and a meat thermometer reads 160 degrees; drain.
Combine mayonnaise and ketchup; spread over meat loaf. Cut into eight rectangles; top each with tomatoes, cheese and bacon. Place on a baking sheet; broil 3 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns. Yield: 8 sandwiches.
Beefy Kraut and Rice
1 lb ground beef
1 can (14 oz) sauerkraut, drained)
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup uncooked long grain rice
1 envelope beefy mushroom soup mix
1/2 cup shredded Swiss cheese, optional
In a large skillet, cook beef over medium heat until no longer pink; drain. In a bowl combine the beef, sauerkraut, water, soup, rice and soup mix. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 50-60 minutes or until rice is tender. Sprinkle with Swiss cheese if desired. Bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Old Fashioned Pot Roast
1 boneless beef rump roast (3-1/2 to 4 lbs)
1 Tbsp vegetable oil
1 tsp pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 oz) tomato sauce
1/4 cup red wine or beef broth
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp each: dried basil, marjoram, oregano, and thyme
3 Tbsp cornstarch
3 Tbsp cold water
Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper,. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast . In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with sliced beef.
Yield: 12-14 servings.
Italian Beef Sandwiches
1 Beef tip sirloin roast (41/2 lbs.), cut in half
1 can (14 1/2 oz) beef broth
1 can (12 oz) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp dried oregano
1 tsp dried basil
10 Italian sandwich rolls (6") split
Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.
Barbecued Onion Meat Loaves
1 egg, beaten
1/3 cup mild
2 TBSP plus 1/4 cup barbecue sauce, divided
1/2 cup crushed stuffing
1 TBSP onion soup mix
1 1/4 lbs lean ground beef
In a bowl, combine the egg, milk, 2 TBSP barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix well. Shape into five loaves; arrange around the edge of a microwave-safe dish.
Microwave, uncovered, on high for 6-7 minutes or until a meat thermometer reads 160 degrees. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. Yield: 5 servings.
Spicy Chuck-Wagon Soup
2 TBSP all -purpose flour
1 TBSP paprika
1 tsp plus 1 TBSP chili powder, divided
2 tsp salt
1 tsp garlic powder
1 boneless beef chuck roast (3#), cut into 1 inch pieces)
1/4 cup vegetable oil
2 med onions, chopped
1 can (28 oz) stewed tomatoes, undrained
1 can ( 10 1/2 oz) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 tsp cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 oz) whole kernel corn, drained
In a large, resealable plastic bag, combine the flour, paprika, 1 tsp chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts)
Corned Beef'N Cabbage
4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14 1/2 oz) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces
In a 6-qt pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.
Thyme Lemon Sirloins
2 tsp grated lemon peel
2 garlic gloves, minced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 TBSP butter
1 TBSP lemon juice
4 boneless beef sirloin steaks (about 2 pounds and 1 inch thick)
In a small bowl, combine the lemon peel, garlic, thyme, salt, and pepper. Set aside 1 TBSP seasoning mixture for steaks. In a small saucepan, melt butter; stir in lemon juice and remaining seasoning mixture. Set aside and keep warm.
Rub steaks with reserved seasoning mixture. Grill steaks, uncovered, over medium heat for 8 - 12 minutes on each side or until meat reaches desired doneness. Serve with reserved butter sauce. Yield: 4 servings.
Beef Brisket with Mop Sauce
1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 TBSP vegetable oil
2 TBSP prepared mustard
1 fresh beef brisket (3 pounds)
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat.
Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350 degrees for 2 to 2-1/2 hours or until meat is tender. Ler stand for 5 minutes. Thinly slice meat across the grain. Yield 10-12 servings.
Festive Beef Tenderloins
4 beef tenderloin steaks
(about 1-1/2 inches thick)
1/4 cup crushed saltines
1/4 cup mayonnaise
2 TBSP minced fresh parsley
2 tsp prepared horseradish
1/4 tsp pepper
Place steaks on a greased broiler pan. Broil 3-4 in from the heat for 8 minutes on each side.
Combine cracker crumbs, mayonnaise, parsley, horseradish, and pepper. Spread over steaks. Broil 2-6 minutes longer or until meat reaches desired doneness ( for rare, a meat thermometer should read 140 degrees, medium should read 160 degrees, well-done should read 170 degrees). Yield: 4 servings.
Beef Meatballs
2 lbs. lean ground beef
1 medium green bell pepper, fine dice
1 medium onion, fine dice
2 cans tomato soup
1 cup water
1/2 cup milk
2 boil in the bag, 5 minute rice pouches
salt and pepper to taste
Cook rice 3 minutes so it does not completely cook. Mix rice, beef, peppers, onions, salt and pepper. Form into meatballs the size of a burger. Place in crock pot, and then add tomato soup, milk and water over top. Cook on high 6-8 hours. The longer cooked the more tender they become. Yields: 10-12 servings.
.Barbecued Beef Sandwiches
1 boneless beef chuck roast (3 lbs.)
2 tsp salt, divided
1 tsp. pepper, divided
2 TBSP vegetable oil
2 cups water
1 cup ketchup
1 large onion, chopped
1/4 cup cider vinegar
1/4 cup Worsestershire sauce
1 TBSP cjo;o [pwder
1 garlic clove, minced
12 kaiser rolls, split
Sprinkle roast with 1 tsp. salt and 1/2 tsp. pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine the water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic, and remaining salt and pepper; pour over meat.
Cover and bake at 325 degrees for 2 1/2 to 3 hours or until meat is tender. Remove roast; slice. Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls. Yield: 12 servings.
French Onion Burgers
1 can (4 oz.) mushroom stems, and pieces, drained and diced
1 can (2.8 oz.) french-fried onions
1 TBSP Worcestershire sauce
1/2 tsp salt
1 pound ground beef
4 hamburger buns, split
lettuce and tomato slices
In a bowl, combine the mushrooms, onions, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties.
Grill, uncovered, over medium heat or broil 4 in. from heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato. Yield: 4 servings...
Barbecued Meatballs
1 egg, beaten
1 cup crisp rice cereal, crushed, divided
1 TBSP finely chopped onion
1/2 tsp salt
1/4 tsp pepper
1 pound ground beef
SAUCE:
1/4 cup packed brown sugar
3 TBSP ketchup
1 tsp prepared mustard
1/8 tsp ground nutmeg
In a large bowl, combine the egg, 3/4 cup cereal, onion, salt and pepper. Crumble beef over mixture and mix well. For sauce, in a small bowl, combine the remaining ingredients. Add 2 TBSP sauce to meat mixture, mix well. Shape into 2 1/2 in balls.
Place meatballs on a greased rack in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400 degrees for 20-25 minutes or un til no longer pink, drain. Yield 1-1/2 dozen.
Cowboy Beef DIp
1 pound ground beef
4 TBSP chopped onion, divided
3 TBSP chopped sweet red pepper, divided
2 TBSP chopped green pepper, divided
1 can (10 3/4 oz.) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 TBSP sliced ripe olives, divided
4 TBSP sliced pimiento-stuffed olives, divided
2 TBSP chopped green chilies
2 tsp chopped seeded jalapeno pepper
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
2 TBSP sour cream
2 to 3 tsp minced fresh parsley
Tortilla Chips
In a large skillet, cook the beef, 3 TBSP onion, 2 TBSP red pepper and 1 TBSP green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 TBSP ripe olives chilies, jalapeno, oregano and papper. Bring to a boil. Reduce heat; simmer; uncovered, for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield : 3 cups.
Ground Beef Biscuit Stew
1 pound ground beef
1 medium onio, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 package (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits
1 cup all-purpose flour
1 1/2 tsp baking powder
2 TBSP shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over mediumeat untilmeat is no longer pink; drain. Stir in the tomatoes, mixed vegetables and tomato sauce. Transfer toa greased 11 in X 7 in. x 2 in. baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Addd 6 TBSP cheese. Drop by tablespoonfuls onto stew.l Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese. Yield: 6 servings.
Oven Beef Stew
1/4 cup all-purpose flour
1/4 tsp salt, optional
1/4 tsp pepper
1 1/2 pounds boneless beef chuck roast, cut into 1 inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 TBSP canola oil
3 cups beef broth
1 can (14.5 oz) stewed tomatoes, cut up
3/4 tsp dried thyme
3 large potatoes, peeled and cut into 1 in cubes
3 medium carrots, cut into 1/4 in slices
1/2 cup frozen peas, thawed
In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few piecesat a time, and shake to coat. Save any remaining flour mixture.
In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned.
Stir in the reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350 degrees for 1 1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes befor serving. Yield; 6 servings.
Salisbury Steak
1 Egg
1/4 cuup milk
1/4 cup dry bread crumbs
1 envelope brown gravy mix, divided
1 tsp dried minced onion
1/2 pound lean ground beef
1/2 cup water
1 TBSP prepared mustard
In a bowl, whisk the eff and milk. Add bread crumbs, 1 TBSP gravy mix and onion. Crumble beef over mixture and mix well. Shape into two patties, about 3/4 in. thick. Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160`.
Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties. Yield: 2 servings.
Caraway Pot Roast
1 boneless beef chuck roast (3 pounds)
2 TBSP vegetable oil
2 medium onions, sliced
2 medium carrots, cut into large chunks
1 cup apple cider or apple juice
1 TBSP caraway seeds
2 garlic cloves, minced
3/4 tsp salt, divided
1/2 tsp pepper, divided
2 TBSP cornstarch
1/4 cup cold water
1/2 cup sour cream
In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the ovions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper, pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 to 2 1/2 hours or until meat is tender.
Remove roast and vegetables; keep warm. Strain pan juices into a 2-cup measuring cup. Skim far; add enough water to measure 2 cups. Return to Dutch oven. COmbine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve with roast and vegetables. Yield: 8 servings.
Prime Rib wih Horseradish Sauce
1 semi-boneless beef rib roast (4 to 6 pounds)
1 TBSP olive oil
1 o 2 tsp coarsely ground pepper
Horseradish Sauce:
1 cup (8 oz.) sour cream
3 to 4 TBSP prepares horseradish
1 tsp coarsely ground pepper
1/8 tsp Worcestershire sauce
Brush roast with oil; rub with pepper; Place roast, fat side up, in a shallow roasting pan. Bake, uncovered, at 450` for 15 minutes.
Reduce heat to 325`. Bake for 2 3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145`; medium, 160`; well-done, 170`), basting with pan drippings every 30 minutes.
Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Seve with beef. Yield: 6-8 servings.
